Roasted Beet And Potato Soup Recipes

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ROASTED BEET AND POTATO BORSCHT

There are dozens of variations on borscht, the Eastern European beet soup. Some (like this one) are served hot, others chilled; some are pureed until smooth, others are chunky -- but all showcase the beauty of beets. Sour cream is the traditional topping; its tang tempers the sweetness of the beets. When peeling beets, it's a good idea to wear gloves to avoid staining your hands. This recipe appears in our cookbook "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h10m

Number Of Ingredients 9



Roasted Beet and Potato Borscht image

Steps:

  • Preheat oven to 400 degrees. In a roasting pan or on a rimmed baking sheet, toss together beets, potatoes, shallots, thyme, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beets and potatoes are tender, about 45 minutes.
  • Discard thyme. Add vegetables to a medium pot along with broth. Bring to a simmer over medium-high and cook to heat through. With a potato masher or the back of a wooden spoon, mash some vegetables until soup is thick and chunky. Stir in vinegar and season with salt and pepper. Divide among bowls; top with sour cream, scallion greens, and parsley; serve.

Nutrition Facts : Calories 310 g, Fat 7 g, Fiber 7 g, Protein 11 g

2 pounds red beets, scrubbed, peeled, and cut into a medium dice
1 pound russet potatoes, peeled and cut into a medium dice
2 shallots, coarsely chopped
3 to 5 sprigs thyme
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 cups low-sodium chicken broth or water
1 tablespoon red-wine vinegar
Sour cream, thinly sliced scallion greens, and chopped fresh flat-leaf parsley, for serving

ROASTED BEETS AND POTATOES

This recipe for roasted beets and potatoes is courtesy of chef Jamie Oliver, and can be found in his book, "Cook with Jamie."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 7



Roasted Beets and Potatoes image

Steps:

  • Place beets in a large pot filled with salted water. Bring to a boil, and immediately reduce to a simmer, cook about 50 minutes.
  • Meanwhile, fill another large pot with water and bring to a boil. Add salt, return to a boil and add potatoes. Cook for 10 minutes and drain immediately.
  • Preheat oven to 400 degrees. Drain beets and peel immediately. Cut each beet in half and add to a large bowl along with potatoes, garlic, thyme, vinegar and olive oil; toss to combine.
  • Place beets and potatoes in a large roasting pan; transfer to oven and cook until golden and tender, about 45 minutes. Serve immediately.

4 1/2 pounds red and yellow beets, scrubbed
4 pounds medium potatoes, peeled and halved crosswise
Coarse salt and freshly ground black pepper
2 cloves garlic, unpeeled
Small bunches fresh thyme
3 tablespoons balsamic vinegar
3 tablespoons olive oil

BEET AND POTATO SOUP

I learned how to prepare this soup during a vegetarian cooking class. I'm not very fond of beets, but this was rather tasty. Recipe courtesy Rob McLean, instructor.

Provided by Lori Mama

Categories     Potato

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8



Beet and Potato Soup image

Steps:

  • Saute onions with dill in butter until softened.
  • Add cubed potatoes and saute for a few minutes.
  • Add stock and beets.
  • Bring to a boil, reduce to a simmer and cook for approximately 30 minute.
  • Blend with a hand blender until desired texture.
  • Finish with cream or half/half, salt and pepper to taste.
  • Serve hot.
  • Note: prep. time includes cooking of the beets.

4 medium sized beets, cooked and cubed
4 medium sized potatoes, cubed
1 onion, chopped
1/4 cup fresh dill
2 tablespoons butter
8 cups vegetable stock
1/2 cup cream or 1/2 cup half-and-half cream
salt and pepper

ROASTED BEET AND POTATO SOUP

I recently roasted five pounds of beets and have been using them for side dishes. I decided to make soup last night, and it turned out quite nice. You may get more servings, but we really like our soup and 4 servings is all I got. I am sure that canned beets would also work quite well. I like evaporated milk because it brings richness with fewer calories, but half-and-half would also be good. I don't usually have fresh celery, but 1/2 cup of chopped celery could be used instead of the flakes and 1/4 tsp fresh ground pepper instead of the peppercorns. Add an hour to the cooking time if you need to roast fresh beets.

Provided by duonyte

Categories     Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12



Roasted Beet and Potato Soup image

Steps:

  • Melt the butter in a medium saucepan, and add the onions and garlic clove. Saute until the onions are transparent, but not browned.
  • Add all the remaining ingredients, except for the evaporated milk, and enough broth to cover by about 1/2 inch.
  • Bring to a boil, reduce heat and simmer, covered, for about 25 minutes, or until all the veggies are quite soft. Stir from time to time.
  • Remove from heat and fish out the bay leaf.
  • Puree with a immersion blender (or in a regular blender in batches).
  • Add the milk and more broth, if needed, and return to the stove until just heated through.
  • Note: The amount of broth will depend a bit on the exact amount of veggies and how thick you like your soup. Also, you will need to add broth or water, most likely, when reheating the next day. This is nice with a garnish of plain yogurt or sour cream.

1 tablespoon butter
1 medium onion, chopped
1 -2 garlic clove, cut in half
2 cups diced potatoes, about 1 lb
2 cups diced roasted beets, about 1 lb
1 tablespoon dried celery flakes
1/2 teaspoon dried thyme
1/2 teaspoon salt
1 bay leaf
2 -3 black peppercorns
3 -4 cups low sodium chicken broth
1 (12 ounce) can evaporated milk

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